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Blueberry Almond Scones
Serves15
Cooking time
30m
Delight in the scrumptious world of Blueberry Almond Scones, crafted by culinary genius Justine Schofield. The addition of plump, cornflour-dusted blueberries and flaked almonds brings a burst of flavour. Serve these warm, golden scones with a side of fresh blueberries and a dollop of whipped cream for a truly delightful experience
Ingredients
450gself-raising flour, plus extra for rolling out
3 tbspcaster sugar
80gcold butter, cubed
1 tspalmond extract
300mlalmond milk or full cream milk, room temp + extra for brushing on top
2 x 125g Driscoll's punnets blueberries, reserve half a punnet to serve, toss the rest in 1 tbsp of cornflour, sifted
50gflaked almonds
300mlthickened cream, whipped with 1 tbsp caster sugar
Method
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Preheat
Preheat oven to 220°C fan-force and line a baking tray with baking paper.
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Making dough
In a large bowl, combine the flour, caster sugar and almond extract. Add in the cubed butter and working quickly, using your fingertips, rub the butter and flour mixture together until it resembles sand. Pour in the milk and using a knife, ‘cut’ the dough together. This prevents the dough from being overworked (prevents hard scones). Add in the cornflour-dusted blueberries and flaked almonds.
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Preparing scones
Turn dough out onto a clean, floured surface and just bring together. Pat dough out to approximately 3 cm thick. Using a 6-8 cm round cutter, cut out rounds of dough and place on prepared tray.
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Brushing scones
Lightly brush the tops of the scones with milk and bake for 12 - 15 minutes or until they are light golden brown on top and bottom.
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Serving
Serve warm with extra blueberries and whipped cream.
